U.S. patent number 5,236,720 [Application Number 07/630,106] was granted by the patent office on 1993-08-17 for reduced calorie sucralose sweetened chewing gum.
This patent grant is currently assigned to Warner-Lambert Company. Invention is credited to Subraman R. Cherukuri.
United States Patent |
5,236,720 |
Cherukuri |
August 17, 1993 |
Reduced calorie sucralose sweetened chewing gum
Abstract
A reduced calorie sucralose sweetened chewing gum composition
having a moisture content below about 2% by weight, wherein the
sucralose is released from the composition so as to provide a high
up-front sweetness intensity during the first 2 minutes of
chewing.
Inventors: |
Cherukuri; Subraman R. (Towaco,
NJ) |
Assignee: |
Warner-Lambert Company (Morris
Plains, NJ)
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Family
ID: |
24525797 |
Appl.
No.: |
07/630,106 |
Filed: |
December 19, 1990 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
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427663 |
Oct 27, 1989 |
5059429 |
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Current U.S.
Class: |
426/3; 426/548;
426/804 |
Current CPC
Class: |
A23G
4/00 (20130101); A23G 4/10 (20130101); A23G
4/064 (20130101); Y10S 426/804 (20130101) |
Current International
Class: |
A23G
4/00 (20060101); A23G 003/30 () |
Field of
Search: |
;426/36,548,658,804 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
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0082670 |
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Jun 1983 |
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EP |
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8808672 |
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Nov 1988 |
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EP |
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Primary Examiner: Hunter; Jeanette
Attorney, Agent or Firm: Ryan; M. Andrea Barish; Jean B.
Parent Case Text
RELATED APPLICATION INFORMATION
This application is a continuation-in-part of U.S. Ser. No.
07/427,663, filed Oct. 27, 1989, now U.S. Pat. No. 5,059,429, the
entire disclosure of which is incorporated herein by reference.
Claims
What is claimed is:
1. A reduced calorie sucralose sweetened chewing gum composition
having a moisture content below about 2% by weight of the final
composition, which comprises:
a major amount of chewing gum base, sucralose, at least a minor
amount of one bulking agent selected from the group consisting of
polydextrose, sugar, sugar alcohols and mixtures thereof and from
about 3% to about 15% hygroscopic liquid by weight of the chewing
gum composition, wherein said sucralose releases from said chewing
gum composition so as to provide a high up-front sweetness
intensity within the initial 2 minutes of chewing said chewing gum
composition.
2. The reduced calorie chewing gum composition of claim 1, wherein
the gum base is present in an amount of 65% to about 80% by weight
of the final composition.
3. The reduced calorie chewing gum composition of claim 1, wherein
said bulking agent is present in an amount of less than 50% by
weight of the final composition.
4. The reduced calorie chewing gum composition of claim 1, wherein
said sugar alcohol is selected from the group consisting of
xylitol, mannitol, maltitol, sorbitol and mixtures thereof.
5. The reduced calorie chewing gum composition of claim 4, wherein
said sugar alcohol is present in an amount of about 0% to 35% by
weight of the chewing gum composition.
6. The reduced calorie chewing gum composition of claim 4, wherein
said sugar alcohol is present in an amount of about 0% to about 15%
by weight of the chewing gum composition.
7. The reduced calorie chewing gum composition of claim 1, wherein
said hygroscopic liquid is glycerin or 1,2 propanediol.
8. The reduced calorie chewing gum composition of claim 7, wherein
said hygroscopic liquid is present in an amount of about 4% to
about 6% by weight of the chewing gum composition.
9. The reduced calorie chewing gum composition of claim 1, wherein
said sucralose is present in an amount of about 0.05% to about 0.5%
by weight of the chewing gum composition.
10. The reduced calorie chewing gum composition of claim 1, wherein
said gum base is selected from the group consisting of natural or
synthetic elastomers.
11. The reduced calorie chewing gum composition of claim 1, wherein
said gum base comprises a non-SBR/PVA chewing gum base.
12. The reduced calorie chewing gum composition of claim 1, wherein
an additional sweetener is added to the composition which is a
natural or synthetic compound.
13. The reduced calorie chewing gum composition of claim 12,
wherein said additional sweetener is selected from the group
consisting of water-soluble sweetening agents, water-soluble
artificial sweeteners, dipeptide based sweeteners and mixtures
thereof.
14. The reduced calorie chewing gum composition of claim 1,
containing one or more additional components selected from the
group consisting of fillers, plasticizers, softeners, coloring
agents, flavors and mixtures thereof.
15. A process for preparing a reduced calorie sucralose sweetened
chewing gum composition having a moisture content below about 2% by
weight of the final composition, which comprises:
softening a major amount of gum base and adding thereto a portion
of the total amount to be added of at least a minor amount of one
bulking agent selected from the group consisting of polydextrose,
sugar, sugar alcohols and mixtures thereof, while mixing the
ingredients; adding to this mixture from about 3% to about 15% by
weight hygroscopic liquid while mixing the formulation followed by
addition and mixing of a pre-blend containing sucralose admixed
with the remaining amount of bulking agent; continuing mixing until
a homogenous mixture is obtained; and recovering the composition,
and wherein the sucralose is released from said composition so as
to provide a high up-front sweetness intensity during the initial 2
minutes of chewing said chewing gum composition.
16. The process of claim 15, wherein said gum base is present in an
amount of about 65% to about 80% by weight of the chewing gum
composition.
17. The process of claim 15, wherein said bulking agent is present
in an amount of less than 50% by weight of the final
composition.
18. The process of claim 17, wherein said sugar alcohol is selected
from the group consisting of xylitol, mannitol, maltitol, sorbitol
and mixtures thereof.
19. The process of claim 18, wherein said sugar alcohol is present
in an amount of about 0% to 35% by weight of the chewing gum
composition.
20. The process of claim 19, wherein said sugar alcohol is present
in an amount of about 0% to about 15% by weight of the chewing gum
composition.
21. The process of claim 15, wherein said hygroscopic liquid is
glycerin or 1,2 propanediol.
22. The process of claim 21, wherein said hygroscopic liquid is
present in an amount of about 4% to about 6% by weight of the
chewing gum composition.
23. The process of claim 15, wherein said sucralose is present in
an amount of about 0.05% to about 0.5% by weight of the chewing gum
composition.
24. The process of claim 15, wherein said gum base is selected from
the group consisting of natural or synthetic elastomers.
25. The process of claim 15, wherein said gum base comprises a
non-SBR/PVA chewing gum base.
26. The process of claim 15, wherein an additional sweetener is
added to the composition which is a natural or synthetic
compound.
27. The process of claim 26, wherein said additional sweetener is
selected from the group consisting of watersoluble sweetening
agents, water-soluble artificial sweeteners, dipeptide based
sweeteners and mixtures thereof.
28. The process of claim 15, containing one or more additional
components selected from the group consisting of fillers,
plasticizers, softeners, coloring agents, flavors and mixtures
thereof.
Description
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a novel chewing gum composition
and in particular to a reduced calorie sucralose sweetened chewing
gum composition having a moisture content below about 2% by weight
of the final composition wherein said composition contains a major
amount of chewing gum base, at least a minor amount of one bulking
agent and about 3% to about 15% hygroscopic liquid by weight of the
final chewing gum composition. The present invention also relates
to a process for preparing the reduced calorie chewing gum
composition of the present invention.
2. Description of Related Art
Chewing gums and bubble gums have been prepared in the past with
the purpose in mind of extending shelf life, increasing initial
flavor and sweetener intensity and prolonging long lasting
sweetness and flavor without bitterness being developed. With
regard to shelf stability, gums prepared and stored, even at room
temperature, for extended periods of time tend to lose their
moisture and elasticity, with the result that they become brittle,
and initially crumble when they are placed in the mouth. This
problem is particularly noticeable in the instance of sugarless
gums, and particularly those gums that are stored in a dry
atmosphere, for example atmospheres having less than about 50 to
60% relative humidity.
Sugarless gums conventionally contain on the order of at least
about 5% by weight of water; and it is therefore theorized that
brittleness or the phenomenon of staling results from the loss of
that water, due to evaporation or otherwise over time.
Specifically, sugarless gums contain large amounts of sorbitol
which serves conventionally as a sweetener as well as a bulking
aid. Sorbitol is known for its tendency to recrystallize in the
presence of even small amounts of water and its tendency to
crystallize when the water in which it is dissolved is removed. It
is therefore theorized that as the water containing the sorbitol in
the gum composition is lost by evaporation or otherwise, the
sorbitol crystallizes and thus promotes the embrittlement of the
gum composition that contributes to the staling phenomenon.
In addition, the prior art has disclosed chewing gum compositions
which have low percentages of moisture in the final product. For
the most part, the prior art has concentrated on driving off the
water once the chewing gum formulation has been made. Thus the
prior art compositions ordinarily contain water and/or moisture
containing ingredients, e.g., sorbitol solutions, corn syrups
solutions and so forth, and would therefore require heating or
purification of the composition to drive off water and obtain a
certain moisture content.
In this regard, U.S. Pat. No. 4,035,572 discloses a gum base
formulation with less than about 0.5% moisture. This low percentage
of moisture is due to the purification process which removes water
and solvent from the gum base.
U.S. Pat. No. 3,262,784 concerns a chewing gum composition which
has less than I% moisture in the final product, due to heating
between about 170.degree. and 250.degree. F. to drive off the
water.
U.S. Pat. No. 4,150,161 concerns a two-component confectionery
formulation having a carbonated candy component and a pliable
bubble gum component, with each component having a controlled water
activity between 0.1 and 0.3 and which is capable of surviving long
periods of storage when packaged in a moisture-resistant
material.
U.S. Pat. No. 4,514,422 to YANG et al. discloses a substantially
anhydrous chewing gum composition which is useful in the chewing
gum formulations of this invention. These formulations contain a
gum base, sugar alcohol and glycerin in amounts greater than 10% to
about 18%, with disclosed amounts above 8% being usable. The
disclosure of this reference is incorporated herein by
reference.
The prior art chewing gum formulations have been used in
combination with both natural and artificial sweeteners. Intense
artificial sweeteners that have been disclosed for use in chewing
gum formulations include the water-soluble artificial sweeteners,
such as soluble saccharin salts such as sodium or calcium
saccharin, cyclamate salts, acesulfame-K and the like and the free
acid form of saccharin. In addition, dipeptide based sweeteners
such as L-aspartyl-L-phenylalanine methyl ester and materials
described in U.S. Pat. No. 3,492,131 and the like have also been
described.
In addition to these artificial sweeteners, another artificial
sweetener, namely sucralose, has been recently described in U.S.
Pat. No. 4,380,476, along with its use in ingestible products as
described in U.S. Pat. Nos. 4,549,013 and 4,435,440. Sucralose is
reported to be 600 to 650 times as sweet as sucrose and has the
chemical name 4-1'-6'-trichlorogalactosucrose, and has been
abbreviated as a chloroderivative of sucrose. This particular
sweetener is a high intensity artificial sweetener, since it is
many times more sweet than sucrose itself, similar to saccharin
which is about 300 times as sweet as sucrose, aspartame which is
about 200 times as sweet as sucrose, and acesulfame-K which is
about 200 times as sweet as sucrose.
Several limitations have existed in chewing gum formulations which
relate to the rate at which the sweetener is released from the
chewing gum composition when it is being chewed. Such release
normally occurs in both sugar and nonsugar sweetened chewing gum
formulations within times of from 5 to 7 minutes upon commencement
of chewing. In view of this rate of release of sweetener from the
chewing gum within the first several minutes of chewing, chewing
gum manufacturers have attempted to not only increase the intensity
of the sweetener which is delivered initially upon chewing of the
gum, but also to delay the sweetness release over a longer period
of time and in particular for times of up to about 25 to 30
minutes.
The ability to achieve high intensity up-front sweetness has been
achieved by using artificial intense sweeteners, such as saccharin
salts, acesulfame-K and free aspartame in chewing gum formulations
in amounts of about 0.05 to about 0.2% by weight of the
formulation. One problem relating to the use of saccharin salts and
acesulfame-K is the bitterness/off-note taste associated with such
products, whereas aspartame degrades in its free form in the
presence of moisture in conventional chewing gums. Even at low
levels of about 2 or more percent moisture, aspartame will be
degraded upon storage thus rendering it unavailable when the
chewing gum is to be utilized.
With regard to delayed release or longer lasting release in chewing
gum formulations, various techniques have been employed in the art,
such as encapsulation of the sweetener components and use of
sweetener-enhancing compounds, such as thaumatin and monellin. PCT
application W088/08672 also discloses a chewing gum composition
having a controlled long lasting sweetness release comprising a gum
base and an effective amount of the sweetener sucralose. The
chewing gum contains sucralose in an amount such that within the
initial two minutes of chewing the sucralose releases from the gum
at a rate less than about 8 sucrose equivalents per minute; and at
about 10 minutes of chewing, the sucralose releases from said gum
at a rate of about 3 sucrose equivalents per minute. The chewing
gum, in addition, may also contain a fast release sweetener, or an
additional amount of sucrose treated to act as a fast release
sweetener. More particularly, the technology described in this
publication relates to an initial slow release of sucralose from
the chewing gum formulation with a continued sustained or delayed
longer lasting sweetness release throughout chewing. The reference,
however, is silent as to how delayed release is achieved.
Reduced calorie, low calorie, and no calorie chewing gum
compositions are well known. To reduce calories in chewing gum it
is necessary to replace the soluble sugar and sugar alcohol bulking
agents present in conventional chewing gums with low calorie
alternatives. Prior attempts to produce a reduced calorie chewing
gum composition have relied on high levels of inert fillers or
texturizing agents to replace the sugars and sugar alcohols used as
both bulking and sweetening agents in conventional chewing
gums.
For example, U.S. Pat. No. 4,382,963, discloses a sugar-free, low
calorie chewing gum utilizing polydextrose as the sole soluble
bulking agent. From 65% to 85% by weight polydextrose is
incorporated into the gum base to form a sugar-free, unsweetened,
chewing gum with a caloric density of less than one calorie per
gram.
U.S. Pat. Nos. 4,252,830 and 4,357,354 disclose a substantially
calorie-free chewable chewing gum base which includes gum base
containing high levels of inert fillers, such as calcium carbonate
or talc in amounts of at least about 40% by weight. The chewable
gum base includes at least 10% air voids entrapped in the gum base
matrix which, upon chewing, becomes filled with moisture causing a
dramatic increase in bolus volume.
U.S. Pat. No. 4,241,091 disclose a substantially calorie-free,
non-cariogenic, non-adhesive chewing gum consisting essentially of
gum base, a substantially calorie-free sweetener, from 1 to 15% by
weight of alpha-cellulose, and from 1 to about 40% by weight
water.
U.S. Pat. No. 4,765,991 provides a highly palatable low calorie
chewing gum composition with enhanced mouth-feel and improved chew
that includes from about 5% to about 10% polysaccharide, a high
amount of non-SBR/PVA gum base and a sweetener.
It remains desirable, however, to prepare a reduced calorie chewing
gum formulation which does not possess the instability problems
associated with the use of aspartame, or bitterness/off-note taste
associated with saccharin salts and acesulfame-K, yet one which is
capable of rapidly releasing the sweetener upon initial chewing of
the formulation, and is optionally capable of extended sweetener
release. This initial onset of sweetness should be performed in the
absence of a concurrent bitterness associated with high intensity
sweeteners. Such formulations may also employ sweetening components
which are able to achieve a longer lasting sweetness in combination
with this initial high intensity sweetness.
SUMMARY OF THE INVENTION
In accordance with the present invention, a reduced calorie chewing
gum composition has been prepared which has an immediate high
release of sucralose during the first 2 minutes of chewing,
followed by sustained release of the artificial sweetener at a
reduced yet consistent level at about 5 minutes of chewing. The
chewing gum compositions used in the present invention include a
major amount of gum base, at least a minor amount of one bulking
agent, and hygroscopic liquid in an amount ranging from about 3% to
about 15% by weight of the chewing gum composition. In addition,
the reduced calorie chewing gum compositions of the invention are
considered anhydrous or substantially anhydrous formulations which
have moisture contents below about 2% by weight of the final
chewing gum composition. Only by use of substantially moisture-free
chewing gum formulations which employ hygroscopic liquid in the
recited amounts are Applicants able to achieve a specific initial
high sucralose release rate from the present formulations.
The present invention also includes a process for preparing the
subject chewing gum formulations, wherein the sucralose component
is added in the final chewing gum manufacturing step with a
remaining portion of the bulking agent. By employing such a
procedure, the sucralose apparently becomes easily removable from
the chewing gum compositions within the first 2 minutes of chewing,
thus resulting in a high release of sweetener during this initial
phase. More particularly, the process for preparing the present
reduced calorie sucralose-sweetened chewing gum composition
comprises softening a major amount of gum base and adding thereto a
portion of the total amount to be added of at least a minor amount
of one bulking agent, while mixing the ingredients, adding to this
mixture from about 3% to about 15% by weight hygroscopic liquid
while mixing the formulation, followed by addition and mixing of a
pre-blend containing the sucralose admixed with the remaining
amount of the bulking agent; continuing mixing until a homogenous
mixture is obtained; and recovering the final chewing gum
composition.
The reduced calorie chewing gum compositions prepared according to
the invention exhibit sufficient plasticity and softness and retain
these qualities over time without the presence of additional
amounts of water being added. Thus, the present compositions may be
exposed to relatively low humidity conditions for extended periods
of time that may range as long as one year. Flavor sensation,
chewability and other properties of the gums, including film
formation in the case of bubble gums, are not adversely affected by
the practice of the present invention and result in the formation
of chewing gum materials which have an initial high burst of
sweetness coupled with long lasting sweetener release when the
chewing gum formulations are chewed.
DESCRIPTION OF THE DRAWINGS
FIG. 1 depicts the sweetness intensity of sucralose released from
anhydrous, reduced-calorie chewing gums containing 1500 ppm
sucralose and various bulking agents.
FIG. 2 depicts the sweetness intensity of sucralose released from
anhydrous, reduced calorie chewing gums containing 2000 ppm
sucralose and various bulking agents.
FIG. 3 depicts the sweetness intensity of sucralose released from
anhydrous, reduced calorie chewing gums containing sucralose and
various amounts of the same bulking agent.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention relates to a reduced calorie sucralose
sweetened chewing gum composition having a moisture content below
about 2% by weight of the final chewing gum composition which
composition exhibits a high release of the intense sweetener within
the first 2 minutes of chewing. The chewing gum composition
contains three essential components in addition to sucralose, the
components being a major amount of chewing gum base, at least a
minor amount of one bulking agent and a hygroscopic liquid. The
components are preferably employed in the composition such that the
total moisture content of the final chewing gum composition is less
than about 2% by weight and preferably less than about 1% by
weight. Such formulations are considered to be substantially
anhydrous formulations according to the invention and are essential
in order to obtain an initial high release of the intense
sweetener, sucralose, from these formulations.
The reduced calorie chewing gum can be prepared in sugar or
sugarless chewing gum combinations which can be made into a variety
of products, e.g. stick, slab, chunk, balls, ropes, tablets and/or
center-filled gum products.
The present invention provides a chewing gum which is initially
soft and chewable, has reduced calorie content and a desirable
sweetness level. The chewing gum of the invention will have a
calorie content of less than two-thirds and preferably less than
50% of that of conventional sugar containing and sugarless chewing
gums with comparable sweetness.
As used in the specification and claims, the term "reduced calorie"
shall mean having a calorie content two-thirds or less than that of
conventional chewing gum, "light calorie" shall mean less than 50%
of the calories of conventional chewing gum and the term "low
calorie" shall mean having a calorie content of 0.4 calories or
less per gram of chewing gum. Conventional carbohydrate containing
chewing gums contain 3 to 4 calories per gram.
With regard to the chewing gum composition, the amount of gum base
employed will vary greatly depending on various factors such as the
intended calorie content of the final product, the type of base
used, consistency desired and other components used to make the
final product. In general, the chewing gum base is employed in
major amounts, namely, amounts of about 50% to about 90% by weight
of the final chewing gum composition in the reduced calorie chewing
gum compositions, with preferred amounts being in the range of
about 65% to about 80% by weight.
The gum base may be any water-insoluble gum base well known in the
art. Illustrative examples of suitable polymers in gum bases
include both natural and synthetic elastomers and rubbers which
include, without limitation, substances of vegetable origin such as
chicle, jelutong, gutta percha and crown gum, synthetic elastomers
such as butadienestyrene copolymers, isobutylene-isoprene
copolymers, polyethylene, polyisobutylene and polyvinylacetate and
mixtures thereof.
A preferred gum base for use with the present invention comprises a
non-styrene-butadiene copolymer/polyvinyl acetate (non-SBR/PVA)
elastomer chewing gum base. The non-SBR/PVA gum base provides a
hydrophilic chew character to the chewing gum which results in a
pleasant moist chew.
The gum base composition may contain elastomer solvents to aid in
softening the rubber component. Such elastomer solvents may
comprise methyl, glycerol or pentaerythritol esters of rosins or
modified rosins, such as hydrogenated, dimerized or polymerized
rosins or mixtures thereof. Examples of elastomer solvents suitable
for use herein include the pentaerythritol ester of partially
hydrogenated wood rosin, pentaerythritol ester of wood rosin,
glycerol ester of wood rosin, glycerol ester of partially dimerized
rosin, glycerol ester of polymerized rosin, glycerol ester of tall
oil rosin, glycerol ester of wood rosin and partially hydrogenated
wood rosin and partially hydrogenated methyl ester of rosin, such
as polymers of alpha-pinene or beta-pinene; terpene resins
including polyterpene and mixtures thereof. The solvent may be
employed in an amount ranging from about 10% to about 75% and
preferably about 45% to about 70% by weight of the gum base.
A variety of traditional ingredients may be incorporated into the
gum base such as plasticizers or softeners. Examples of these
ingredients include lanolin, stearic acid, sodium stearate,
potassium stearate, glycerol triacetate and the like. Natural
waxes, petroleum waxes, polyurethane waxes, paraffin waxes and
microcrystalline waxes may also be incorporated into the gum base
to obtain a variety of desirable textures and consistency
properties. Mixtures of these traditional ingredients are
contemplated. These individual additional materials are generally
employed in amounts of up to about 30% by weight and preferably in
the amounts of from about 3% to about 20% by weight of the final
gum base composition.
As mentioned earlier, the reduced calorie chewing gum formulations
of this invention include at least one bulking agent. Any bulking
agent or combination of bulking agents known in the art may be
employed in accordance with the instant invention. For example,
fillers such as calcium carbonate, celluloses, bran, talc, aluminum
hydroxide, alumina, aluminum silicates, calcium phosphates
(anhydrous and dihydrate) and combinations thereof may be utilized.
Other useful bulking agents include polysaccharides selected from
the group consisting of polydextrose, polymaltose, modified
polydextrose and mixtures thereof. These polysaccharides are
water-soluble, low calorie, non-cariogenic agents which contribute
the bulk and texture normally obtained with sugar and sugar
alcohols. A preferred polysaccharide is polydextrose, which is a
water-soluble, randomly bonded polymer of glucose containing minor
amounts of sorbitol end groups and bound citric acid. Polydextrose
has an average molecular weight of about 1500, ranging from about
162 to about 20,000. It is a bland tasting material having about
one calorie per gram.
Sugar and sugar alcohols are optional bulking agents that may be
included in the reduced calorie chewing gum formulations of the
invention. Useful sugar alcohols include sorbitol, xylitol,
mannitol, maltitol, and the like. When employed, the sugar alcohols
may comprise from about 0% to about 35% by weight of the total gum
composition, and preferably from about 0% to about 15% by
weight.
In general, the above-described bulking agents are used in a minor
amount so as to provide a total chewing gum composition having 100%
by weight. Preferably, the bulking agent is present in an amount of
less than 50% by weight of the final composition.
Cellulose may be employed as a no-calorie filling and texturizing
agent to further reduce the calorie content of the chewing gum. The
cellulose used herein is water-insoluble and may be present in the
invention in amounts up to about 7%, preferably 1% to 6%, and most
preferably 3% to 6% by weight. Without being limited to particular
celluloses, representative illustrations encompass: alpha
cellulose, microcrystalline cellulose, powder cellulose which is
composed of 90% beta-1, 4-glucan and 10% galactan hydroxypropyl
methylcellulose, cellulose flour and the like. While not essential,
the average particle size of the cellulose may range from about 3
microns to about 50 microns, preferably about 5 microns to about 30
microns and most preferably about 5 microns to about 20
microns.
In accordance with the present invention, water is all but entirely
deleted from the present inventive compositions, and hygroscopic
liquids are added in amounts ranging from about 3% to about 15% by
weight of the total composition. Amounts above about 15% introduce
a higher calorie content to the chewing gum compositions than is
desirable in accordance with the present invention. Glycerin and
1,2 propanediol are the preferred hygroscopic liquids which are
also preferably provided in anhydrous form. Anhydrous glycerin is
available as a syrupy liquid with a sweet warm taste, that offers a
sweetness of about 60% that of cane sugar. The hygroscopic liquids
are present in preferred amounts ranging from about 4% to about 6%
by weight, and contain water in an amount by weight that does not
exceed about 1.5%.
In a preferred embodiment of the present invention, a reduced
calorie chewing gum composition is prepared that comprises a major
amount of gum base in an amount ranging from about 65% to about 80%
by weight, flavor in an amount ranging from about 0.6% to about
1.5% by weight, glycerin or 1,2 propanediol in an amount ranging
from about 4% to about 6% by weight, and the balance comprising a
minor amount of bulking agent. The gum composition is a
substantially anhydrous mixture of the above ingredients, and
contains no more than 2% by weight water in any form.
Sucralose is employed in the invention as the primary artificial
sweetener. The particle size of the sucralose is believed to play a
role in providing a formulation which exhibits high up-front
sweetness release. Preferably, 90% of the sucralose particles
employed have a particle size of less than 37 microns and 50% of
the sucralose particles are less than 10.7 microns in size, in
order to achieve an acceptable sweetener release. Larger particles
cause the sucralose to be retained in the formulation and form
delayed, i.e., sustained, longer sweetener release products rather
than products having high up-front sweetness.
The substantially anhydrous reduced calorie chewing gums of the
invention when chewed result in the sucralose being released into
the oral cavity so as to provide a high sweetness intensity within
the initial 2 minutes of chewing, resulting in a rapid onset of
sweetener perception. As chewing continues, the sucralose level
drops gradually and results in a reduced, yet consistent sweetness
intensity at 5 minutes of chewing. This level of sweetness release
is achieved by employing from about 0.05% to about 0.5% by weight
sucralose and preferably from about 0.1% to about 0.4% by weight
sucralose.
The reduced calorie chewing gum compositions prepared according to
this invention are perceived as having an excellent initial
sweetness level while leaving the flavor components basically
unaffected and contributing nothing to bitterness. With regard to
this latter feature, other intense sweeteners affect the bitterness
character of the gum product by exhibiting such property when used
in high amounts.
While the invention is directed to the immediate release of a high
intensity sweetener within the first 2 minutes of chewing, and
subsequent slower release at reduced levels, the addition of
optional sweeteners to prepare a longer lasting, greater intense
sweetener release rate is also contemplated.
In the instances where auxiliary sweeteners are utilized in
addition to sucralose, the present invention contemplates the
inclusion of those sweeteners well known in the art, including both
natural and artificial sweeteners. Thus, additional sweeteners may
be chosen from the following non-limiting list: sugars such as
sucrose, glucose (corn syrup), dextrose, invert sugar, fructose,
and mixtures thereof, saccharin and its various salts such as the
sodium or calcium salt; cyclamic acid and its various salts such as
the sodium salt; the dipeptide sweeteners such as aspartame;
dihydrochalcone compounds; glycyrrhizin; Stevia Rebaudiana
(Stevioside); alitame; talin; and the like. Also contemplated as an
additional sweetener is the nonfermentable sugar substitute
(hydrogenated starch hydrolysate) which is described in U.S.
Reissue Pat. No. 26,959. Also contemplated is the synthetic
sweetener 3,6-dihydro-6-methyl-1-1,2,3-oxathiazin-4-one-2,2-dioxide
particularly the potassium (Acesulfame-K), sodium and calcium salts
thereof as described in German Patent No. 2,001,017.7. Other
sweeteners and mixtures of sweeteners are contemplated.
When the additional optional sweeteners are used they may be
employed in amounts necessary to impart long lasting sweetness and
are preferably employed in amounts of about 0.001 to about 50% by
weight. Aspartame, acesulfame-K, saccharin and its salts are the
preferred tertiary sweeteners and are used in amounts of about
0.01% to about 2.5% and preferably about 0.05% to 1.0%
respectively, by weight. The other auxiliary sweeteners may be used
in conventional amounts based on the total weight of the chewing
gum composition, as standard in the art.
One or more of the sweeteners may be in encapsulated form prior to
incorporation in the chewing gum composition, thus delaying the
release of the sweetener and lengthening the perceptible sweetness
and/or staggering their release. Thus, the sweeteners may be
incorporated such that they release sequentially.
In addition to the ingredients listed above, the gum compositions
may also include a wide variety of adjuvant materials, such as
plasticizers, softeners, fillers, thickeners, and, of course,
various flavors.
Useful plasticizers or softeners include lanolin, propylene glycol,
and the like, and mixtures thereof. These components are included
optionally to achieve desired texture and consistency of the final
gum composition.
Fillers such as calcium carbonate, magnesium carbonate, talc, and
the like discussed above, as well as mineral adjuvants may be
further included in the overall gum composition to provide body to
the product.
The gum compositions may also contain thickeners, that may be
employed along or in conjunction with other softeners. The
thickeners may include methylcellulose, alginates, carrageenan,
xanthan gum, gelatin, tragacanth, locust bean, and
carboxymethylcellulose.
The gum compositions may contain a variety of flavors alone or in
admixture with each other, depending upon the type of gum it is
desired to prepare. Particularly, flavors useful in the present
invention include essential oils, such as cinnamon, spearmint,
peppermint, birch, anise and the like; natural fruit flavors
derived from the essence of fruits, such as apple, pear, peach,
strawberry, cherry, apricot, orange, watermelon, banana and the
like; bean-derived flavors, such as coffee, cocoa and the like;
wine-derived flavors, such as curacao, zin and the like; and
pungent materials, such as affinin, pepper, mustard and the like.
The flavor component is added in a range of from about 0.3% to
about 2.5% by weight of the entire gum composition.
The present method includes a method for preparing a gum
composition, including both chewing gum and bubble gum
formulations, comprising preparing a pre-blend of a portion of the
bulking agent with the sucralose in powdered form. Preferably, the
pre-blend formulation contains about 10% by weight of the total
bulking agent used in the chewing gum composition. As described in
U.S. Pat. No. 4,514,422, the gum base, a sugar alcohol and glycerin
may be optionally dried such that the anhydrous formulations of the
invention may be prepared. This is not a critical embodiment and is
an optional embodiment. An illustrative process involves first
melting the gum base at a temperature from 70.degree. to
120.degree. C. and mixing the gum base in a kettle with a liquid
softener and/or an emulsifier for 2 to 8 minutes. To this mixture,
about 85% to about 95% of the bulking agent ingredient and color
additives are added and mixing is continued for an additional 1 to
4 minutes. The hygroscopic liquid, such as glycerin or 1,2
propanediol, is then added to the formulation and mixed for an
additional 1 to 5 minutes, followed by addition of the flavoring
agent, wherein mixing is continued until a homogenous mixture is
prepared. To this mixture is added the pre-blend containing the
remaining bulking agent and sucralose. Mixing is maintained for 1
to 4 minutes. The gum is then discharged from the kettle and formed
into its desired shape, such as strips, slabs, chunks, balls, ropes
and/or center-filled. By adding the sucralose through the bulking
agent in the final step of the process of the invention, the
sucralose is able to be released immediately upon chewing the
chewing gum formulations of the invention.
The following examples are given to illustrate the invention, but
are not deemed to be limiting thereof. All percentages given
throughout the specification are based on weight, unless otherwise
indicated, percentages of base components are by weight of the
base, whereas chewing gum composition components are by weight of
the final chewing gum formulation.
EXAMPLE 1
Table I shows various reduced calorie chewing gum formulations of
the instant invention using sucralose as the sweetener of choice,
and a bulking agent selected from polydextrose, sugar and
sorbitol.
Chewing gum pieces were made using the inventive formulations set
forth in Table I, and the preferred process described above. The
freshly made gum pieces were then subjected to a panel test for
sweetness perception over time. The results are shown in FIG. 1.
The sweetness intensity values recited therein are based on a mean
score of 0 to 100, with 100 being the highest rating for sweetness
perception. The reduced calorie chewing gum formulations of the
invention were judged to be capable of immediately releasing
sucralose at high intensities, such that sweetness intensities
between about 60 and 80 were achieved within an initial 2 minutes
of chewing. At about 5 minutes of chewing, the chewing gum
formulations were judged to have sweetness intensities in the range
of from about 20 to 60.
In addition, it is evident from FIG. 1 that a high intensity
up-front release of sucralose was achieved with the formulations of
this example, regardless of whether the bulking agent employed was
polydextrose, sugar, or sorbitol.
TABLE I ______________________________________ Inventive Run
Ingredients I II III ______________________________________ Gum
Base 68 68 68 Hygroscopic Liquid 5 5 5 Polydextrose 18.15 -- --
Sugar -- 18.15 -- Sorbitol -- -- 18.15 Fillers 6 6 6 Softener 0.5
0.5 0.5 Flavor (menthol/peppermint) 2 2 2 Color 0.2 0.2 0.2
Sucralose 0.15 0.15 0.15 100.00 100.00 100.00
______________________________________
EXAMPLE 2
Table II shows various reduced calorie chewing gum formulations of
the invention using a higher amount of sucralose as the sweetener
of choice, with the same variations in bulking agent as employed in
Example 1.
Chewing gum pieces were prepared using the inventive formulations
set forth in Table II, and the preferred process described above.
The freshly made gum pieces were then subjected to a panel test for
sweetness perception over time. The results are set forth in FIG.
2. As illustrated therein, a high intensity up-front release of
sucralose was achieved with the formulations of this example,
irrespective of whether the bulking agent employed was
polydextrose, sugar, or sorbitol.
In addition, a comparison of FIG. 1 and FIG. 2 shows that as the
sucralose level in the chewing gum formulation is increased, longer
lasting sweetness perception is achieved.
TABLE II ______________________________________ Inventive Run
Ingredients IV V VI ______________________________________ Gum Base
68 68 68 Hygroscopic Liquid 5 5 5 Polydextrose 18.1 -- -- Sugar --
18.1 -- Sorbitol -- -- 18.1 Fillers 6 6 6 Softener 0.5 0.5 0.5
Flavor (menthol/peppermint) 2 2 2 Color 0.2 0.2 0.2 Sucralose 0.2
0.2 0.2 100.00 100.00 100.00
______________________________________
EXAMPLE 3
Table III shows various reduced calorie chewing gum formulations of
the invention using sucralose as the sweetener of choice with
varying amounts of gum base.
Chewing gum pieces were prepared using the inventive formulations
set forth in Table III, and the preferred process described above.
Sugar was employed as the bulking agent in each of the inventive
runs. The freshly made gum pieces were then subjected to a panel
test for sweetness perception over time. The results are set forth
in FIG. 3. As illustrated therein, a high intensity up-front
release of sucralose was achieved with the formulations of this
example irrespective of the amount of high base content gum
utilized.
TABLE III ______________________________________ Inventive Run
Ingredients VII VIII ______________________________________ Gum
Base 50 50 Hygroscopic Liquid 5 5 Sugar 36.1 36.1 Fillers 6 6
Softener 0.5 0.5 Flavor (menthol/peppermint) 2 2 Color 0.2 0.2
Sucralose 0.2 0.2 100.00 100.00
______________________________________
The invention thus being described, it will be obvious that the
same may be varied in many ways. Such variations are not to be
regarded as a departure from the spirit and scope of the invention
and all such modifications are intended to be included within the
scope of the claims.
* * * * *